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Food Shelf Life Stability
Chemical, Biochemical, And Microbiological Changes
Book
eBook
language: english
Publisher:
TAYLOR & FRANCIS INC, September of 2000 ‧
see product details
274,43€
30% OFF
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SYNOPSIS
Examines the physical, chemical, and biochemical factors affecting food quality. This book emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting the shelf life of low and intermediate moisture foods.
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| Property | Description |
|---|---|
| ISBN: | 9780849389764 |
| Publisher: | TAYLOR & FRANCIS INC |
| Release Date: | September of 2000 |
| Language: | English |
| Cover: | Hardcover |
| Pages: | 384 |
| Format: | Book |
| Collection: | Contemporary Food Science |
| Categories: |
Books in English
>
Science
>
Chemical
Books in English > Others |
| EAN: | 9780849389764 |
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